Poppy Tuckers Chicken Etouffee
Recipe Type: Main
Author: Grill Dome Admin
Cook time: 2 hours
Total time: 2 hours
Serves: Many
Another Great “Cajun Classic” from our friends in Louisiana!
  • 6 (8-10 oz) Chicken Breasts (bone in, skin on, wing removed)
  • Salt (To Taste)
  • Pepper (To Taste)
  • 1 ¼ Cups All-Purpose flour, divided
  • 1 Cup Bacon drippings or oil, divided
  • 1 medium Onion, chopped
  • 1 medium Bell Pepper, seeded and chopped
  • 3 ribs Celery, chopped
  • 2 (12oz) bottles Abita Amber Beer
  • 1 Cup Chicken Broth or stock
  • 3 Garlic Cloves, minced
  • 2 tsp dried Thyme leaves
  • 1 Bay Leaf
  • 2 Tbsp Hot sauce
  1. Season the chicken with salt and pepper. Put ½ cup of the flour in a shallow bowl. Heat ½ cup of the bacon drippings or oil in a large skillet over medium heat. Dredge the chicken breasts in the flour and add to the skillet. Brown evenly on both sides, about 4 minutes per side. Transfer to a platter and set aside.
  2. Combine the remaining ½ cup bacon dripping or oil with the remaining ¾ cup flour in a large, heavy pot or dutch oven over medium heat. Cook stirring constantly, to make a dark brown roux, about 20 minutes. Add the onion and cook, stirring, until the onion caramelizes, 8-10 minutes. Add the bell pepper and celery; cook, stirring, until the vegetables are tender, 3 to 4 minutes. Add the beer, broth or stock, garlic, thyme, bay leaf, and hot sauce. Season with salt and pepper. Cook briskly for 10 minutes.
  3. Add the chicken breasts and reduce the heat to a simmer. Cover and simmer until the chicken is very tender, 1-1.5 hours. Adjust seasoning to taste. Serve over a bed of cooked rice.
  4. For modifying with seafood, start at the 2nd paragraph. Once you arrive at the 3rd paragraph add your seafood and cook to desired doneness. I have followed this recipe using about 2 lbs shrimp and 2 lbs crawfish tails and only cooked for about 10-12 minutes simmering. I have used lump crab meat as well and all turned out fantastic.
  5. For preparing on the grill dome I would use a cast iron dutch oven with a DD down indirect with a pizza stone. I hope you guys enjoy this cajun classic that can be used with most any protein or used as a topping sauce for fried, blackened, or baked fish.

Recipe Submitted by: Buffalo Boone (Grill Dome Community)


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